Lamb, Lentil and Wild Mushroom Soup

  • Active Time 20m
  • Total Time 1h 10m

6 main-course servings

This is great on cold winter evenings. For a complete meal, just add a salad, bread and some dry red wine. To make a thicker soup, puree a total of four cups of the soup base, instead of three. A delicious optional garnish would be: sautéed sliced fresh mushrooms.


  • 4 ounces bacon, coarsely chopped
  • 1 tablespoon olive oil
  • Four 8-ounce lamb shoulder blade chops, trimmed of excess fat
  • Salt and freshly ground black pepper
  • 3 cups thinly sliced leeks (white and pale green parts only)
  • 1 cup chopped peeled carrots
  • 3/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh thyme
  • 1 cup lentils (about 7 ounces), rinsed and drained
  • 8 cups (or more) canned low-salt chicken broth
  • 1 ounce dried porcini mushrooms, broken into 1/2-inch pieces
  • 1/8 teaspoon ground cloves


Sauté bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Add oil to pot. Sprinkle lamb with salt and pepper. Add lamb to pot and sear until brown, about 3 minutes per side. Transfer lamb to plate. Add leeks, carrots, celery, garlic and thyme to pot. Sauté until vegetables soften, scraping up brown bits, about 5 minutes. Mix in lentils. Add broth, mushrooms and cloves, then lamb and any collected juices from plate. Bring soup to boil. Reduce heat to low, cover and simmer until lamb is tender, about 50 minutes.

Transfer lamb to plate. If desired, spoon fat off top of soup. Working in batches, puree 3 cups of soup in food processor; return puree to pot. Cut lamb into bite-size pieces; add to pot. Add bacon. Return soup to simmer; season to taste with salt and pepper.

DO-AHEAD TIP: Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat, thinning with more broth, if desired.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6256

nutrition information per serving

537 calories; 22g total fat; 109mg cholesterol; 504mg sodium; 31g carbohydrates; 13g fiber; 52g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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